Carrot
Stewed Chicken with Mushroom & Carrot
Ingredients
1 Chicken Thigh (Skinless)
1 Carrot (Cut into small pieces)
3 Mushrooms (Soak until soft and cut half each)
20 g Siow Pai Chai
½ tbsp Salt
1 tsp TikkoSS’s Secret Ingredient
1 cup Water
Ingredients A
1 tbsp Light soy sauce
2 dash White ground pepper
10 g Ginger (Slices)
Method
1. Wash and remove the skin of chicken thigh
2. Marinate chicken thigh for 1 hour with Ingredients A
3. Put all ingredients into pressure cooker
4. Cook for 30mins (Cooking time may varies with cooking method i.e. if you are using pot rather than pressure cooker, the cooking time could be longer)
5. Ready to be served.
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Stir Fried Green Merrow
Ingredients
1 Green Merrow (Approximately 250g)
10 g Carrot
3 cloves Garlic (Finely chopped)
½ tbsp Oyster sauce
½ tsp TikkoSS’s Secret Ingredient
Method
1. Peel skin of green merrow and carrot.
2. Cut green merrow and carrot into thin slices
3. Heat wok with 2 tbsp of oil. Fry garlic until fragrant and golden brown.
4. Add green merrow and carrot. Fry until soften. This may that approximately 10 – 15 mins.
5. Once soften, add oyster sauce and TikkoSS’s Secret Ingredient. Ready to be served.
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Stir Fried Cabbage
Ingredients
1 Cabbage (Approximately 400 g)
1 Carrot (Approximately 15 g)
3 cloves Garlic (Finely chopped)
1 cup Warm water
1 tsp Salt
1 tbsp Oyster sauce
1 tsp TikkoSS’s Secret Ingredient
Method
1. Cut both cabbage and carrot into thin slices.
2. Heat wok with 2 tbsp of oil. Fry garlic until fragrant and golden brown.
3. Fry carrot for 5 minutes and add cabbage before frying for another 5 minutes.
4. Add warm water and simmer over small fire until cabbage and carrot are softened.
5. Add salt, oyster sauce and TikkoSS’s Secret Ingredient. Ready to be served.
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Pineapple Fried Rice
Ingredients
2 Cup Cold rice
½ Pineapple (Cut small pieces/cubes)
1 Cup Mixture of corn, peas and carrot
100 g Small shrimp (Peeled)
½ Onion (Cut small pieces)
2 cloves Garlic (Finely chopped)
4 dash White ground pepper
3 tbsp Oyster sauce
1 tbsp TikkoSS’s Secret Ingredient
1 tsp Sugar
1 tbsp Cashew nuts (for garnishing)
1 tbsp Meat floss (for garnishing)
Method
1. Cut and scoop out the pineapple flesh and set the skin aside.
2. Heat wok with 3 tbsp oil. Fry garlic until golden brown and fragrant. Add onion and continue frying until golden brown and soft.
3. Add shrimp and fry for 5 minutes. Add mixture of corn, peas and carrot. Continue frying for another 5 minutes.
4. Add rice and keep stirring to prevent burning at the bottom of the wok. Add white ground pepper, oyster sauce, sugar and TikkoSS’s Secret Ingredient.
5. Transfer fried rice into the hollowed-out pineapple halves. Garnish on top with cashew nuts and meat floss. Ready to be served.
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Carrot Soup
Ingredients
100 g Carrot (Cut small)
300 g Radish (Cut small)
150 g Pork ribs
½ tsp TikkoSS’s Secret Ingreditent
1 ½ tsp Salt
Method
1. Boil 1L of water and cook pork ribs for 5 minutes. Set aside
2. Boil 1L of water. Add pork ribs, carrot and radish.
3. Boil the mixture with big fire for 15 mins, follow with small fire for 2 – 3 hours. (notes: duration of cooking varies with method i.e. using pressure cooker, slow cooker or normal pot)
4. Add salt and TikkoSS’s Secret Ingredient
5. Ready to be served.
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Mix Vegetables
Ingredients
1 Broccoli (Cut small)
1 Carrot (Slices)
10 g Needle mushrooms
4 cloves Garlic (Finely chopped)
1 tbsp Cornflour (Well mixed the cornflour with 3 tbsp water)
Mixture A
2 tbsp Light soy sauce
1 tbsp Oyster sauce
½ tsp TikkoSS’s Secret Ingredient
Method
1. Boil broccoli and carrot in water for 5 mins. Set aside. (Notes: Duration of boiling depends on the softness required for the vegetables).
2. Heat wok with 2 tbsp of oil. Fry garlic until golden brown and fragrant.
3. Add broccoli and carrot. Fry for 10 minutes and add needle mushrooms.
4. Add mixture A and simmer for 3 minutes.
5. Add cornflour. Ready to be served.
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ABC Soup
Ingredient
200 g Pork ribs (Cut small)
20 g Carrot (Slice, approximately 1.5cm thick)
1 Big Onion (Cut small, approximately 1.5 cm thick)
2 Potatoes (Cut small, approximately 1.5cm thick)
2 Tomatoes (Divide into 8 pieces)
½ tsp TikkoSS’s Secret Ingredient
3 tsp Salt
Method
1. Boil 3L of water. When water is boiling, add pork ribs and boil for 5 mins
2. Boil 1.5L of water. Add pork ribs, carrot, potatoes, onion and tomatoes
3. Boil the mixture with big fire for 15 mins, follow with small fire for 1.5 – 2 hours. (notes: duration of cooking varies with method i.e. using pressure cooker, slow cooker or normal pot)
4. Add salt and TikkoSS’s Secret Ingredient
5. Ready to be served
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TikkoSS’s Fried Rice
Ingredients
2 cups Rice (Make sure that this is not too soft)
2 pcs Lap Cheong
10 g Carrot (Finely chopped)
30 g Lettuce (Slices) – Optional
1 Egg – Optional
Mixture A
3 tbsp Light soy sauce
2 tbsp Oyster sauce
½ tsp Pepper
½ tsp Tikkoss’s Secret Ingredient
Method
1. Heat wok with 4 tbsp oil. Fry lap cheong until fragrant.
2. Add carrot and lettuce. Fry for 5 minutes.
3. Add rice. Keep stirring to prevent burning at the bottom of wok.
4. Add mixture A and continue stirring over slow fire for 10 minutes.
5. Ready to be served.
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Fried Rice Noodles
Ingredients
70 g Rice Noodles
10 g Carrot (Slices)
100 g White Cabbage (Thin slices)
4 cloves Garlic
3 – 4 pcs Shitake mushroom (Slices)
20 g Pork (Slices) – Can be substituted with chicken or beef
2 pcs Lap Cheong (Slices) – Add according to preference
1 Onion (Slices)
Mixture A
2 tbsp Light soy sauce
¼ tsp Pepper
½ tsp Sesame Oil
Mixture B
2 tbsp Light soy sauce
1 tbsp Oyster sauce
½ tsp Pepper
½ tsp TikkoSS’s Secret Ingredient
Mixture C
2 cup Water
3 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tsp TikkoSS’s Secret Ingredient
Method
1. Marinate the pork (chicken or beef) with mixture A and set aside
2. Heat the wok with 3 tbsp of oil. Fry garlic till fragrant and golden brown.
3. Add carrot and white cabbage. Fry until soft over small fire and add in mixture B. Set aside as mixture D.
4. Heat the wok with 3 tbsp of oil. Fry onion until soft and add in mixture C.
5. Add rice noodles and stir fry until water is fully absorbed. Add mixture D and stir to have a complete mixture. Ready to be served.
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Easy Japanese Tofu Cooking
Ingredients
2 Tube Japanese Tofu (Cut into 1 cm thick each)
10 g Carrot (Slices)
100 g White Cabbage (Slices)
4 cloves Garlic
10 g Ginger (Slices)
20g Needle mushroom (Can be added depending on preference)
Mixture A
2 tbsp Light soy sauce
1 tbsp Oyster sauce
½ tsp TikkoSS’s Secret Ingredient
Mixture B
½ tsp Cornflour (Can be varied depending on the thickness of gravy preferred)
2 tbsp Water
Method
1. Heat wok with 5 tbsp of oil and fry the tofu till golden brown. Set aside.
2. Heat wok with 3 tbsp of oil. Fry garlic and ginger till golden brown and fragrant.
3. Add in carrot, follow with white cabbage. Stir fry for about 10 minutes. Notes: Do not add water because white cabbage will produce water.
4. Add in needle mushroom and mixture A. Simmer the mixture over slow fire for 10 minutes.
5. Add mixture B and stir for another 3 minutes. Pour the mixture onto readily fried tofu and it is ready to be served.
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